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SALMON - Smoked Salmon Salad Nicoise
Nb persons: 2
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Source: © EatingWell
| Smoked Salmon Salad Nicoise This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper. Rather than using belly or nova lox, look for Scottish smoked salmon—it’s particularly lean and more flavorful. Make Ahead Tip: The potatoes and beans (Step 1) will keep, covered, in the refrigerator, for up to 2 days. RECIPE INGREDIENTS | |
| 8 ounces | small red potatoes, scrubbed and halved |
| 6 ounces | green beans, preferably thin haricots verts, trimmed and halved |
| 2 tablespoons | reduced-fat mayonnaise |
| 1 tablespoon | white-wine vinegar |
| 1 teaspoon | lemon juice |
| 1 teaspoon | worcestershire sauce |
| 1 teaspoon | Dijon mustard |
| 1/2 teaspoon | dried dill |
| 1/4 teaspoon | freshly ground pepper |
| 6 cups | mixed salad greens |
| 1/2 small | cucumber, halved, seeded and thinly sliced |
| 12 small | cherry or grape tomatoes, halved |
| 4 ounces | smoked salmon, cut into 2-inch pieces |
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DIRECTIONS
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
Divide the salad and smoked salmon between 2 plates.
Recipe reprinted by permission of © EatingWell Magazine.
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